Whisk the yolks; add 4 tablespoons of sugar and 2 tablespoons of milk and whisk until thick and smooth. Whisk in the flour.

In a small saucepan, bring the rest of the milk to a boil. Gradually whisk half of the hot milk into the yolk mixture. Pour the tempered yolk mixture back into the pan with the rest of the milk, whisking constantly.

Place over low heat and continuing to whisk, cook until the mixture comes just to a boil. Remove from the heat and whisk in the orange juice. Grate the orange zest and whisk it in. (The soufflé base may be made ahead at this point. Place a piece of plastic wrap directly onto the surface to prevent a skin from forming. Cool completely; cover and refrigerate).

Shortly before you plan to serve the dessert, preheat the oven to 400 degrees. Butter a shallow baking dish.
Pour the base into a saucepan and heat over low heat, whisking until just hot to the touch. Remove from heat.

Beat the 4 egg whites until stiff. Add 1 tablespoon sugar and beat another 30 seconds. Fold 1/4 of the whites into the base; then gently fold this mixture into the rest of the egg whites.

Spoon 2 to 3 tablespoons of the filling into each crepe and fold in half. Arrange them in a single layer in the prepared baking dish. Bake 10 minutes or until puffed.

Serve immediately. They may be served as is or accompanied by a fruit sauce.